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Mar 20, 2007 06:39 AM

Peruvian Seder recipes

Okay, I know I'm more than a little odd, but I've got it in my head to do a sort of modified Peruvian menu for the second Seder. I say "modified" because most of the Peruvian recipes I've seen rely heavily on cream and cheese and I need to stay fleishig. Also, my family would rise up in rebellion if I changed certain courses.

I'll be serving seviche instead of gefilte fish and plantains in orange sauce (kind of like a tzimmes, maybe) with the smoked turkey, but I'm really stumped for a charoset and a dessert. I'm leaning towards changing up a pareve Apricot Mousse from the NY Times Passover cookbook to a Mango Mousse and garnishing with tropical fruit and coconut and serving with French almond macaroons but I'm open to more "Peruvian" options.

Any and all suggestions - as long as they're dairy-free - are welcome.

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  1. I'm not sure if this is what you were looking for, but Cooking Light magazine featured a bunch of interesting Charoset recipes 1-2 years ago. I haven't tried any of them, but how can you go wrong?

    The link is here:

    6 Replies
    1. re: tamars

      I have made charoset much like the recipes you cite for Iranian and Turkish variations. I think from Joan Nathan's Foods of Israel and Jewish Cooking in America.
      Extremely delicious, especially with a bit of fresh horseradish and a side of shmura matzah! The only problem I have had is finding some of the ingredients K for P.

      1. re: p.j.

        I would throw in some ricotto. Even if you can't make it to eat with rice, eating it on matzah would at least inject some flavor into it. Actually, if you were going to go with gefilte fish (which I saw you aren't), ricotto could add some spice taking the place of horseradish.

        1. re: craigcep

          What is ricotto? a Peruvian spice?
          Just curious.
          Thanks, p.j.

          1. re: p.j.

            O.k. I was really curious. So I did a search, and now I want to visit Peru!

            "The Ricotto pepper looks a bit like a bell pepper but it is not as sweet and has a bit more burn to it."

            Where would one find these peppers in the middle of the USA?

            1. re: p.j.

              Ricotto is served as a very spicy pico de gallo type condiment, cut up with the ricotto pepper, red onion, cucumber, salt and cilantro (If i recall everything correctly). Peruvians put it on everything - fish, rice. It packs quite the wallop. After returning from Peru, I made it with whatever spicy pepper looked good in the supermarket (probably jalapeno), despite the geographic inaccurateness.

              1. re: p.j.

                To be clear - rocoto peppers are the equivalent of a habanero or a scotch bonnet pepper on the scoville chart (the heat scale). A "bit more burn" is an interesting way of putiting it. To be fair, the paste and can versions have vinegar and other ingredients that might dampen the spirit of the pepper, especially as it ages. A milder flavor is the aji amarillo, with kick, without being a TKO. I would say its a version of sauce with aji amarillo and queso similar to the huancaina sauce (minus the main herb). Online grocers rock, by the way. Most latin grocers also have these - even in Seattle. Good luck!

      2. It's very typical to eat camote - sweet potato -- with ceviche. You may want to serve that rather than the plantains. Peru is the land of the potato, after all. And tzimmes with a sweet potato base is wonderful. (choclo -- corn -- is also very typical with ceviche, though not an option for this holiday)

        I think a maracuya -- passionfruit -- mousse would be a bit more typical for Peru than mango. Though either would be fine. Chirimoya or l├╝cuma would be perfect, but those fruits are very hard to come by here.

        Also, many desserts have manjarblanco -- caramel also called dulce de leche and other names in other SA countries). A lot of the typical ones have flour, but you could make a flourless cake (The Cake Bible has a few versions of sponge-type cake that are good for this) and make a roulade filled with manjarblanco. Also, a flan would be perfect for Pesach. I plan to make this one for our seder. It's actually from a Venezuelan relative (they call flan quesillo) but would be good for you as well:

        Quesillo de Coco

        1 can sweetened condensed milk
        3 eggs
        1 tsp vanilla
        scalded milk, skimmed and cooled, in the same qty as the condensed milk
        shredded coconut in the same qty as the condensed milk
        empty Ritz Cracker Can for the mold (or other suitable flan mold)

        Melt 8 tbls sugar in the Ritz Can over low fire on the stovetop until liquid. Grab it with 2 hands and turn it so the liquid sugar coats the bottom & sides. Leave it to cool off and harden into a crust.

        Next put the eggs in a mixer and beat well, then add the condensed milk, the regular milk, the vanilla and coconut. Pour the mix into the mold and bake at 350 for 1 1/2 hrs uncovered.

        15 Replies
        1. re: diablita FL

          P.S.: I find it funny (and nice) that you have chosen this theme for your seder. We are transplanted Peruvian Jews, so all of our seders have at least a bit of the influence.

          Oh, we always have a palmito (heart of palm) salad of some sort, another typical food in Peru and much of SA. You can find canned hearts of palm in the veggie aisle. Our salads never have lettuce, but always thinly sliced onions, grape tomatoes, palta (avocado) and sometimes olives, plus a bit of oil-based dressing.

          1. re: diablita FL

            Thanks for all the info. I like the dessert idea, but I have to stay pareve for the seder (I'm one of those "pretty kosher at Passover, less so at other times" types). The appeal of the mousse I mentioned is that it's dairy-free. Otherwise I'd be right there with something dulce de leche-ish.

            The plantains are going to be a side dish with the turkey. I am going to served sliced sweet potato with the seviche. I just have to leave out the corn slices since we don't do kitniyot.

            The ricotto info was very helpful. I was going to look for aji pepper since that seemed to be the usual choice but this gives me more options.

            Diablita, I'd love to know what type of charoset you make.

            Thanks, everyone. This is great stuff!

            1. re: rockycat

              You probably know this already, but since no one mentioned it, quinoa is kosher for passover, even for ashkenazim.

              1. re: oralfixation

                quinoa is kosher for passover, even for ashkenazim.

                For someone who is truly keeping kosher, that is not true. Quinoa is one of those items - like kasha and mustard seeds - that because of their resemblance to grains are not permitted to be eaten during Passover. These items are known as 'kitniyot' and are forbidden as well.


                1. re: KingsKetz

                  Actually, according to nearly all authorities, quinoa is *not* kitniyot and is acceptable to all Jews for Passover. This link is from the Star-K but the CRC, Moshe Fienstein, Aish, and a bunch of others agree that quinoa is just fine.

                  Wikipedia can be useful but they are not always correct, being user edited. Try Googling "quinoa Passover" and you'll get references to many reputable authorities.


                  1. re: KingsKetz

                    I didn't see where the Wikipedia article mentioned quinoa. Without trying to get into a discussion of religion I believe that the prohibition on kitniyot is not based on their physical resemblance to the five prohibited grains bu rather on the possibility that they may have become mixed in with the prohibited grains.

                    1. re: rockycat

                      Quinoa are not kitniyot, as chazzer pointed out. I do passover at an orthodox kosher for passover resort with a (probably more than one) mashkiach (a whole food adventure in itself) and they serve quinoa. I take this, along with chazzer's points, as good enough authority for me. This has made my last few passovers much healthier!

                      1. re: oralfixation

                        Actually there's a bit more controversy than you seem to realize. See the following:


                        1. re: KingsKetz

                          While the OU does say to check, according to the KOA (Kosher Overseers of America/Half Moon K, I think) has endoresed certain quinoa.


                          1. re: KingsKetz

                            My reading of the OU opinion is that they are concerned about the milling of quinoa flour, and the possibility that it is processed in the same factory that wheat, etc is processed, and therefore may become contaminated by wheat particles. I think that is a reasonable analysis re. quinoa flour.

                            However, I don't think that argument would be as reasonable re. quinoa grains, purchased whole. I am not trying to get into an argument; I see a way to reconcile the OU and KO positions.

                  2. re: rockycat

                    enjoy your seders!
                    my grandmother makes the charoset every year, and I don't know her recipe, but it's just a standard Ashkenazi one.

                    1. re: diablita FL


                      Can you post or describe the parve fruit mousse?

                      1. re: jacopopoli

                        The original of the recipe came from the New York Times Passover Cookbook and called for apricots. I don't see why mangoes wouldn't work as well. I'm thinking of garnishing with sliced tropical fruits and shredded coconut.

                        Dried Mango Mousee

                        1/2 lb. dried mangoes
                        1 c. dry white wine
                        2 apples. peeled, cored, and sliced
                        Juice of 1/2 lemon
                        1/2 to 3/4 c. sugar, to taste
                        3 large egg whites

                        In a saucepan, simmer the mangoes in the wine with the apples, lemon juice, and sugar, covered, until soft, 15 to 20 minutes. Remove from the heat, cool and puree in a food processor.

                        Meanwhile, in a bowl, beat the egg whites until they form stiff peaks. Using a whisk fold them into the mango puree.

                        Spoon the mousse into wineglasses or individual bowls. Chill for 1 to 2 hours.

                        Serves 4 to 6

                        I don't really have a problem with the uncooked egg whites but you could use pasteurized whites or powdered egg whites. The kashrut determination there is up to you.

                        1. re: rockycat

                          oh, that sounds delicious! please let us know how it turned out. I'm always excited to find mousse recipes w/o gelatin (I'm a vegetarian)

                    2. re: rockycat

                      I suggest homemade sorbet. My favorite is strawberry rhubarb. I have an ice cream maker that I use only at Passover.